Yield: 6 servings
|1 \N||Onion, chopped|
|2 \N||Celery ribs, diced|
|1 \N||Garlic clove, finely chopped|
|¼ cup||All-purpose flour|
|1 cup||Dry white wine|
|1½ pounds||Shrimp, cleaned|
|1 cup||35% Real Whipping Cream|
|\N \N||Steamed rice|
Ingredient notes: chicken stock may be used in place of dry white wine and in place of sherry. Shrimp may be fresh or defrosted. Cooked noodles may be used instead of rice.
1. Melt butter in a lare saucepan or Dutch oven. Add onions, celery and garlic. Cook a few minutes or until tender. Sprinkle with flour and cook gently 3-4 minutes.
2. Whisk in wine or chicken stock, sherry, turmeric, salt and pepper.
Bring to a boil. cook 5 minutes.
3. Add shrimps and cream. Heat thoroughly and then simmer 5 minutes.
Add peas and cook 3-5 minutes longer. Taste and adjust seasoning if necessary. 4. Serve over rice or noodles.